“Hands in dough” (Getting your hands dirty!)

The programme “Hands in dough” of La Timpa is the easy version of the complete cooking class, starting from  the dough, already done, for those who are a little less experienced in cooking, with three proposals to choose from:

1. Focacce ragusane, campagnola, tomasino and semiluna.
2. Bread and “scaccioni”, bread with classical shape and scaccioni with local condiments;
3. Fresh Pasta, cavati and stuffed pasta, like tortelli and ravioli with seasonal products;

All our activities include the use of our ancient grain flours and the products by La Timpa Mill.

Programme:

• Preparation of the ingredients (depends on the Cooking class chosen)
• Visit to the Water mill

• Aperitif: tasting of bruschette with evo and Sicilian aromas, two different kind of Sicilian cheeses, olives, dry tomatoes and a glass of wine
• Dessert: blancmange or ricotta mousse or other types of homemade desserts, such as tarts and homemade cakes
• Wine: a glass of red or white Sicilian wines

Time: 2 ½ – 3 hours

mani in pasta

mani in pasta 1

mani in pasta 2